Delicious recipe for ragu from Peru.

150gr chicken meat(breasts or drumsticks)
2tbsp plain flour
1tsp chili powder
1 small onion
1-2 garlic cloves
1tbsp sunflower oil
650gr canned tomatoes
1 potato(peeled and cubed)
90gr frozen corn
50gr raw quinoa
100gr canned spinach
zest from 1 lemon
2tbsp lemon juice
400ml chicken broth

In a plastic bag,put the cutted chicken meat,flour,chili,salt and pepper.Close the bag and shake to combine everything.
In a large pan,preheat the oil and cook the meat.Add the tomatoes,broth,potato,quinoa and corn.
Mix everything and leave it to boil.After boiling,reduce the heat and simmer for 15-20min until the potato and quinoa are soft.
Add the spinach and lemon juice.Simmer until the spinach is soft.Serve in a bowls or plates with some grated lemon zest on the top of each portion.

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